No Posts Until I Fix My Camera

No posts until I fix my digital camera, I broke mine a while back, and we have been using Thomas' sisters (which also just broke). So now I'm forced to fix ours. Good and bad, since I never seem to have enough of the green stuff. I have, however, been cooking up a storm, last week I made a fabulous coconut cupcake (I think next time I will toast the coconut on top for more texture and color contrast), and Paula Deen's Chocolate Gooey Butter Cookies (I was craving chocolate, thanks hormones, and these cookies include cream cheese in the batter, sign me up). I've also discovered quite a few amazing dinner recipes, and have been coming up with a few of my own. But it's no fun posting recipes and such without beautiful photographs, and I know nobody reads this, so it doesn't much matter. I will be back soon, photo's, recipes, ramblings and all!

Lattice Peach Pie

This was my first attempt at latticing the top of a pie. It was also my first time making a peach pie. This recipe was great, but it was pretty "spicy", very autumn, it has a very nutmeg/cinnamon flavor, I think I would prefer a peach pie that was a little fresher tasting, or I would have rather made this pie mid-september when I was in a cinnamon, dead leaves, fall mood (I made this recipe mid-august).

I used the recipe for pie crusts from Mrs. Betty Crocker.

5 cups sliced peeled peaches

2 tablespoons lemon juice

1/2 cup all-purpose flour

1 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons butter

DIRECTIONS:

Preheat the oven to 450 degrees F (220 degrees C).

Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.

Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Enjoy!